Chicken Marinade with Herby Fruit & Nut Couscous
- Ingredients
- Method
For the Marinade
- 250ml Thatchers Cloudy Lemon cider
- 1 tbsp oregano
- 2 garlic cloves, squashed
- ¼ tsp salt
- ¼ tsp pepper
- Zest of 1 orange and 1 lemon
- Juice of ½ orange and ½ lemon (dice the remaining lemon and orange for the skewers)
- 500g diced chicken breast, cut around 2cmsq
- 250g Wyke Farms Extra Mature Cheddar Cheese, grated (save half for the topping)
- Salt and Freshly Ground Black Pepper
- 25g Fresh Breadcrumbs
- Few Sprigs of Thyme
- Pepper
For The Cous Cous
- 130g dried couscous
- 1 tbsp extra virgin olive oil
- Juice of ½ orange and ½ lemon
- 200ml boiling water
- 85g roasted almonds, roughly chopped
- 15g chopped parsley
- 10g chopped mint
- 3 spring onions, diced
- 180g cherry tomatoes, diced
- (Optional) 2 tsp sumac
- (If you don’t have sumac you could add half a stock cube to the boiling water)
- ¼ tsp salt and pepper
- Pour the Thatchers Cloudy Lemon Cider into a large bowl.
- Add all the other ingredients and then add in the chicken breast and stir.
- Place a lid on the bowl and rest in the fridge for up to 5 hours.
- Meanwhile, prepare the couscous. Add the dried couscous to a large dish. Drizzle over the olive oil, orange and lemon juice, salt and pepper and stir. Then pour over the boiling water (add half a stock cube if not using sumac), stir and cover for 15 minutes.
- Fluff up the couscous with a fork, and then add the sumac (if using) and stir through. Add the almonds, spring onions, herbs, cherry tomatoes and stir thoroughly. Taste at this point and see if it needs a pinch more salt or pepper, or an extra squeeze of orange or lemon.
- When you are ready to cook the chicken, place a piece of diced lemon or orange on the skewer, add a couple of pieces of chicken, more fruit and then more chicken (around 4-5 per skewer) Sprinkle a little more salt and pepper over the chicken.
- Make sure your BBQ is well heated up and at a good medium hot temperature. Place the skewers on the BBQ, and cook for around 15-18 minutes (depending on the thickness of your chicken) turning 2 or 3 times to ensure even colour and cooking. Make sure your chicken is cooked all the way through before serving with the couscous salad.
- For extra fruity flavour squeeze the charred fruit over the skewers or couscous.
- Enjoy with a cold glass of Thatchers Cloudy Lemon Cider!
